Home Recipe ContentLeek and Lentil Soup

Leek and Lentil Soup

Published : June 28, 2016

This soup freezes quite well and makes a great standby dinner with chewy, crusty bread and salad.


  • 30g butter or oil
  • 3 leeks
  • 2 sticks celery
  • 2 rashers bacon
  • 1 cup red lentils
  • 1 1/4 litres water
  • 2 chicken stock cubes
  • 1/2 cup cream
  • Salt, pepper and chopped parsley to serve



  1. Melt butter in a medium saucepan, then add washed and sliced leeks, celery and bacon. Cook, covered, over low heat for about ten minutes, stirring occasionally.
  2. Rinse lentils in a strainer under running water and add these to the pan, along with the water and crumbled stock cubes. Bring to the boil, reduce heat and simmer, covered, for about 30 minutes.
  3. Purée the soup with a hand-held blender (or in batches in the food processor), add cream (or a little extra stock or water) and reheat gently. Stir in salt and pepper to taste and serve sprinkled with chopped parsley.

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